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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Confederate Cush (Cooosh) Recipe

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This recipe for Confederate Cush (Cooosh) is from The Kentucky Reb's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-4 Slices of Bacon or fresh Side Pork
1/4 lb. left over Beef, Bacon or Pork
2 Garlic Cloves
1 1/2 C. Water
1/2 C. Cornmeal
1/2 tsp. Salt
Directions:
Directions:
In iron skillet, fry bacon or salt pork.
Then add left over beef with garlic,saute til done.
Carefully add 1 C. Water to skillet.
(I say carefully due to the splattering possibilities)
Stirring to remove any brown bits of meat left.
In small bowl, stir 1/2 C. water into cornmeal & salt.
Add to skillet mixture.
Cook, stirring constantly til thickened. (about 5 min.)
Crumble bacon or side pork on top , if desired.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
The Civil War Soldier did not have a "kitchen" at his disposal, so they were very creative!
What little meat they may have been able to get would provide them protein while the cornmeal would be a filler for empty stomachs.
Many times this was made only with water and cornmeal.

 

 

 

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